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Bao Buns by Rich Lum
Lite and fluffy buns
Ingredients
  • 1 Packet of Active Dry Yeast
  • 2 Tablespoons Sugar
  • ½ teaspoon Baking Powder
  • ¼ teaspoon Salt
  • ⅓ Cup Warm Milk
  • ½ Cup Warm Water
  • 2 Tablespoons Vegetable Oil
  • 2.5 Cups AP Flour
  • 2 additional Tablespoons Sugar
Steps
  1. In a stand mixer...
  2. Add the Dry Yeast, Water, Milk, 2 Tablespoons Sugar
  3. Whisk to dissolve the Yeast and Sugar
  4. Let sit for 8 to 10 minutes to activate the yeast
  5. After the Yeast has been activated....
  6. Add the Vegetable Oil, 2 Tablespoons Sugar, Salt, Baking Powder and Flour
  7. With the Dough Hook attached start the mixer on Low Speed. As the ingredients begin to incorporate increase the speed to Medium. Continue to kneed the dough for 3 to 4 minutes. The dough should pull away from the sides and should be soft and elastic.
  8. Remove the dough from the hook and form a ball.
  9. Return the dough to the bowl and cover with Plastic Wrap
  10. Set in a warm draft free place. .....I usually put the oven on warm for about 20 seconds then shut it off before putting the bowl in. I also turn on the light for added heat
  11. Allow the dough to Double in size...it may take up to 2 hours
  12. Turn the dough out onto your work surface. Stretch the dough into an 8x8” square and press down on the dough to flatten
  13. Roll the dough to a ¼” thickness.
  14. Cut the dough into 3.5” rounds using a cookie cutter. Gather the remaining dough and set aside.
  15. Brush the rounds with veggie oil and fold in half. Roll each one slightly.
  16. Place the buns into your parchment lined steamer and place the lid on. Let them rest for 30 minutes
  17. Roll out the remaining dough and repeat the above steps
  18. After resting the buns turn on the heat to your steamer. When the water begins to boil put the bun pans on top.
  19. Steam the buns for 8 to 10 minutes
  20. Remove the buns
  21. They are ready to enjoy
 

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